1. ring a large pot of lightly salted water to a boil. Cook linguine 9 minutes or according to package directions. Drain and set aside.
2. Meanwhile, add pancetta to a large saute pan over medium heat; cook 5 to 7 minutes. Remove with slotted spoon to a plate. Increase heat to mediumhigh. Add artichokes; cook 2 minutes. Stir in asparagus; cook 2 minutes. Add lemon juice, scraping bottom of pan to release any brown bits. Add cream; bring to a simmer and cook 1 to 2 minutes, until slightly thickened. Stir in pancetta, parsley and salt. Garnish with freshly cracked pepper. Serve immediately.